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1 Preheat oven to 400 degrees.
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Cut the tips from the aubergines, wash and slice in half lengthwise.
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Make little crosscuts in the pulp, sprinkle with salt and pepper, and drizzle with 2 Tbsp.
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of the oil.
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Place on a baking sheets, cut side up, and roast for 20 min.
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2 Meanwhile, heat 3 c. broth to boiling in a large saucepan.
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Reduce the heat to low and add in the polenta in a stead stream, whisking constantly, till thickened.
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Cook for 25 min, stirring frequently and adding additional broth if necessary.
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The finished polenta will have a thick, creamy consistency.
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3 Rinse a 14x16-inch metal pan with cool water.
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Shake off the excess water but don't dry.
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Stir the olives and chese into the polenta and pour into the pan.
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Cold to room temperature.
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4 Remove the aubergines from the oven and carefully scoop out the pulp, leaving about 1/4-inch in the shell.
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Chop finely.
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Heat 2 Tbsp.
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oil in a skillet and saute/fry the onion over low heat for 5 min or possibly till soft.
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Add in the aubergine pulp and saute/fry for another 5 min, stirring constantly.
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5 Using your hands, crumble the cooled polenta into the aubergine mix and mix well.
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6 Fill the aubergine boats with the polenta and aubergine.
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Place in an ovenproof pan.
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Drizzle the boats with the remaining oil, sprinkle with lemon thyme, and bake in a 450 degree oven for approximately 20 min.
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Serve at room temperature.
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VARIATIONS: For a creamier filling, add in 1/4-c. cream at the end of step 5.
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MAKE AHEAD: The polenta can be made up to 1 day in advance and refrigerated.
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Bring to room temperature before assembling the boats.
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)Melanzana Ripiena.
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Serves 4, takes 90 mins with moderate difficulty.
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I thought I had tasted just about every variation of stuffed aubergine there was to taste.
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And then I was invited for dinner at my friend's house and she served the most inventive, the most savory, the most wonderful stuffed aubergine I have ever eaten.
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Here it is,
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oil gets eaten.
